Recipe

Brioche Bread Pudding With Fresh Raspberries Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 4 months, 1 week ago I baked a fresh brioche yesterday (recipe posted here) so I decided to make a bread pudding with the leftover bread. It's so rich and decadent... you only live once, right? :-) Prep:10m Cook:30m Servings:6	Luisascater
	brioche bread pudding dessert

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Fans

lasaf

minitindel

california

Ingredients

3 eggs plus 1 egg yolk

1 1/2 cups half & half

1/2 vanilla bean pod, seeds scraped OR 1 tablespoon vanilla extract

1 teaspoon lemon zest

1 teaspoon cinnamon

1/2 cup sugar, plus more for sprinkling on top

pinch of kosher salt

4 large slices brioche bread: http://www.grouprecipes.com/65955/simple-brioche-loaf.html

2 cups raspberries, plus more for garnish if desired

Directions

In a medium bowl, whisk together the eggs, milk, cream, vanilla bean or extract, lemon zest, salt and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.

Preheat the oven to 350 degrees F.

Butter a baking dish. Cut the brioche into small cubes, add to baking dish and sprinkle with cinnamon. Equally divide the berries among the top of the bread. Pour the custard even;y over the bread and gently press down with a spoon to help soak the bread. Cover with plastic then refrigerate 1 hour to let soak.

Remove plastic wrap and sprinkle a little sugar on top. Bake for 25-30 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.

Serve warm with vanilla ice cream or lightly sweetened whipped heavy cream.

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